Ingredients:
Thuvar dhal 1/4th of a cup
Channa dhal 3 table spoons
Horse gram 3 table spoons
Black eye beans 2 table spoons
Egyptian white beans 1 table spoon
Tamrind 1big lemon size ball
Salt to taste.
Dry roast and grind to a powder:
Coriander seeds 1 tablespoon
Black pepper corns 8 whole
Channa dhal 1 1/2 teaspoon
Dry red chillies 5 pieces
Other ingredients:
Asafoetida 1/2 teaspoon
Turmeric powder 1/2 teaspoon
For tempering:
Ghee 1 teaspoon
Mustard seeds 1 teaspoon
1 Green chilli slit
For garnish:
Curry leaves
Coriander leaves.
Soak black eye beans and the white beans overnight.
Wash the three dhals clean and pressure cook them until they are very soft and mash vey smooth. Add some more water and keep aside.
Pressure cook the soaked beans, Mash and add to the above mashed dhals.
Grind the ingredients for the powder and keep ready while the dhals are being cooked.
Soak the tamarind and extract pulp thoroughly.
Bring tamarind extract to a boil and simmer for atleast 10 minutes adding salt, turmeric powder and asafoetida.
When the raw taste has subsided, add the mashed dhals and the prepared powder. Allow to simmer for 5 minutes.
Prepare the tempering and add to the rasam. Chop the curry leaves and coriander leaves. Drop them in the rasam.
Keep the rasam hot while you are deep frying the vadas. Once the oil has drained on the absorbent tissue, drop the vadas into the rasam. The quantities given are complementing. If you want more rasam or do not desire all vadas soaked, adjust accordingly.
